Orange Grenadine With Granola
Published January 18, 1994
- Total Time
- 15 minutes
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Ingredients
4 large seedless oranges (about 8 ounces each)
2 cups plain yogurt
2 tablespoons grenadine syrup
¾ cup granola (preferably with raisins)
2 tablespoons Cointreau or other orange-flavored liqueur (optional)
Nutritional analysis per serving (6 servings)
37 grams carbs; 11 milligrams cholesterol; 232 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 5 grams fiber; 43 milligrams sodium; 6 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a sharp paring knife, cut off both the orange outer skin of the oranges and the cottony white skin surrounding the flesh of the fruit. Cut each orange crosswise into 5 slices, each about ⅜-inch thick. Place the orange slices in a bowl, and refrigerate until serving time.
- Step 2
When ready to serve, spoon about ¼ cup of the yogurt onto each of six dessert plates, and sprinkle with grenadine and granola. Arrange about 3 slices of orange on top of the mixture on each plate and, if desired, sprinkle the orange slices with a little Cointreau. Serve immediately.
Cold Caillettes: Leftover pork patties are delicious for lunch the next day, sliced and served cold with a grainy Dijon-style mustard and crusty bread.
Private Notes